Will Splenda work in a Creme Brulee instead of sugar?

Question

I know the taste will be fine, but will it effect the texture?

Long Live Jambi

I do intend to use real sugar on top for caramelizing, but want to substitute the Splenda for the sugar in the custard part.

Answer 1

it should be fine
I have not found it to affect texture in anything I have done
(as long as you do use real sugar on top)
:)

Answer 2

Yes

Crème Brûlée
2 cups 2% milk
1/2 cup non-fat dry milk powder
1 tsp. vanilla extract
6 Tbsp. Splenda
1/8 tsp. salt
2 large egg yolks
4 tsp. granulated sugar
Place 2% milk, dry milk powder and vanilla extract in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180°F. (This is the temperature that the milk will just begin to boil—and at a higher temperature will boil over.) Stir continuously and do not allow to boil.
Remove from the heat and allow to cool at least a few hours (preferably overnight) in the refrigerator.
After the milk mixture is cool, preheat the oven to 300°F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.
Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).
In a stainless bowl place the Splenda, egg yolks and salt and cream together until smooth.
Strain the milk mixture through a fine sieve into the egg mixture. Whisk until well blended.
Divide the milk egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.
Remove the roasting pan from the oven very carefully and allow the custard to cool for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.
Place 2 teaspoons sugar on the top of each custard. Using a blow torch (available from Williams-Sonoma or other good culinary store), melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard. Serve.

Alternatively, the sugar can be melted under a broiler, but the custard will need to cool again afterwards—for about 10 minutes on the counter then another 20 minutes in the refrigerator.
http://www.drgourmet.com/recipes/desserts/cremebrulee.shtml

Answer 3

Splenda can be used just the same a sugar in any recipe.

Answer 4

In the commercials they say you can use it place of real sugar because it is made from sugar.

Answer 5

It should taste fine